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Fresh Basil Pesto - Recipe

Written By Shauna Lambeth 30 Sep 2019
Fresh Basil Pesto - Recipe

Good thing I harvested our basil yesterday because it was pretty chilly last night and fall seems serious about this Autumn thing!

However, nothing says summer like fresh basil. I love this simple recipe that can be used immediately over pasta or frozen in muffin trays to bring back the feeling of summer in the dead of winter.

Method:-

Place the following ingredients into your blender in order blending the oil and garlic first and then adding the other items and blend until smooth. 

1/2 to 1 cup olive oil
3-5 cloves garlic
1 teaspoon salt
4 cups fresh basil leaves
1/2 cup fresh parsley
1/4 - 1/2 cup pine nuts
1/2 cup Parmesan Cheese

No basil? You can also use a big bunch of parsley when basil is not in season. 

After freezing your pesto in a muffin tin (I like to use parchment muffin cups too), top your frozen pesto with a wee bit more olive oil to keep your pesto nice and green. Then tap out frozen pesto portions into a ziplock bag to store in your freezer.

 

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